Chicken Tenderloins


Chicken Tenderloins - perfect for satays, or marinate and cook on the BBQ.  Low in fat, all meat and deliciously tender.

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Barbecued Tenderloin Skewers with Moroccan Tomato and Preserve


1/4 teaspoon cumin seeds, toasted
1/4 teaspoon ground cinnamon
freshly ground black pepper
1 clove garlic, sliced
1 tablespoon olive oil
6-8 chicken tenderloins
6-8 soaked wooden skewers
warmed flatbread to serve

Combine the cumin, cinnamon, a good grinding of pepper, sliced garlic and oil. Add chicken and coat well. Cover and refrigerate for 20 minutes (or up to 24 hours). Put wooden skewers in a jug of water at the same time to soak so that they don't burn on the barbecue.

Thread each chicken tenderloin on to a soaked skewer and barbecue on a hot grill for about 3 minutes each side or until cooked through. Serve with the following Moroccan salad, warmed flatbread and perhaps a crunchy salad of diced cucumber. It is also good served with yoghurt.

Moroccan tomato & preserved lemon salad
1/2 red onion, sliced
1 clove garlic, sliced
4 tablespoons extra virgin olive oil
handful cherry tomatoes
4 plum tomatoes, sliced
slivered peel from 1 preserved lemon (discard the flesh and most of the pith)
1/4 teaspoon sweet paprika
juice of 2 lemons
2 tablespoons torn, small flatleafed parsley leaves
3 tablespoons chopped mint
sea salt

Gently cook the onion and garlic in oil over a fairly low heat, stirring occasionally, until the onion is just beginning to soften. Transfer to a wide mixing bowl, using a spatula to get all the oil into the bowl too. Cool for 5 minutes then add tomatoes, preserved lemon, paprika and lemon juice. Stir once to combine. Just before serving add herbs and a good sprinkling of salt.

Source: Cuisine Magazine

Easy Chicken Marinade

4-6 Serves:

2 tsp minced garlic
2 tsp minced ginger
2 T soy sauce
2 T sherry
tablespoon honey

Place all ingredients into a bowl or tray
Add the whole Tegel skinless thigh fillets or chicken tenderloins
Cover. Refrigerate for 1-2 hours or overnight
Bbq over medium heat on a hot plate until cooked

Peanut Chilli Dipping Sauce

This is a delicious sauce for satays and so quick and easy to make.  I usually double it (depending on how many people) to make enough for satays and use crunchy peanut butter so I dont need to worry about the roasted peanuts if Im in a hurry.

Mix 2 tsps peanut butter with 2 tbsp boiling water to soften.  Stir in 1/2 cup Thai sweet chilli sauce, 2 tsp fish sauce, 2 tbsp lime juice and 2 tbsp chopped roasted peanuts.

Makes 1 cup.

Source:   Annabel Langbein - Eat Fresh

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